Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products

Arvid Fromberg, Maria S. Mariotti, Franco Pedreschi, Sisse Fagt, Kit Granby

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Abstract

The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 mu g/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 mu g/kg) and the level of 2-methylfuran (1328 mu g/kg) exceeded this level in coffee.
Original languageEnglish
JournalCzech Journal of Food Sciences
Volume32
Issue number5
Pages (from-to)443-448
Number of pages6
ISSN1212-1800
DOIs
Publication statusPublished - 2014

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